For the yoghurt, roughly chop the parsley, zest and juice the lemon and finely dice the garlic.
Mix three quarters of the parsley and the rest of the ingredients with the yoghurt, season with salt and pepper and set aside.
Slice the avocado and crumble the feta in preparation for serving.
Firstly, warm the flat breads in the oven, whilst doing this, crack the eggs and begin to cook in a non-stick frying pan.
After 2 minutes in the oven, place the flat breads on the plate and liberally spread over the yoghurt.
Once the eggs are cooked, remove from pan and place on top of the yoghurt.
In any order, add the avocado, feta, za’atar, harissa, chili flakes and parsley.
Finish with raw baby spinach and dill.
Prep time: 15 minutes
Cook time: 10 minutes
Handful fresh baby spinach
6 sprigs of dill
¼ clove of garlic
1 lemon zest and juice
200g natural yoghurt
4g chopped flat leaf parsley
4 medium eggs
1tsp harissa paste
1 pinch chipotle chili flakes
1 pinch za’atar seasoning
2 medium flat breads
50g crumbled feta
½ sliced avocado